Turkey Chowder Recipe

Introduction

This Turkey Chowder is a comforting and hearty dish perfect for using up leftover turkey. Packed with tender potatoes, sweet corn, and a touch of smoky spice, it’s an easy one-pot meal that warms the soul.

Ingredients

• 4 tablespoons butter
• 1 large onion
• 3 large cloves garlic
• 6 tablespoons all-purpose flour
• 4 cups chicken stock
• 3 cups white potatoes, diced smaller than ½ inch
• 1 cup sliced carrots (about 1 large carrot)
• 3 cups cooked, shredded turkey
• 2 ½ cups frozen sweet corn
• 1 ½ cups heavy cream
• 4 oz canned mild or medium chili peppers
• 1 teaspoon smoked paprika
• ½ teaspoon poultry seasoning

Instructions

1. Step 1: In a large, heavy-bottomed pot (preferably a cast iron dutch oven), melt the butter over medium-high heat.
2. Step 2: Add the chopped onion and cook until soft, about 5 minutes.
3. Step 3: Stir in the minced garlic and cook, stirring frequently, until fragrant, about 30 seconds.
4. Step 4: Sprinkle the flour over the onion and garlic mixture, stirring until smooth and well combined, about 1 minute.
5. Step 5: Slowly add the chicken stock, then add the diced potatoes and sliced carrots. Bring the mixture to a boil, scraping the bottom of the pot to release any bits.
6. Step 6: Stir in the shredded turkey, frozen corn, heavy cream, canned chili peppers, smoked paprika, and poultry seasoning. Return to a boil and cook for 5 minutes, stirring occasionally.
7. Step 7: Reduce the heat to low and simmer gently for 30 minutes to allow flavors to meld.
8. Step 8: Serve hot and enjoy your comforting turkey chowder.

Tips & Variations

• For a thicker chowder, add an extra tablespoon of flour in Step 4.
• Substitute turkey with cooked chicken if preferred.
• Use fresh chili peppers for more heat or replace with mild green chilies for a gentler flavor.
• Add chopped celery along with the carrots for extra crunch.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This chowder also freezes well; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder without heavy cream?

Yes, you can substitute heavy cream with whole milk or half-and-half for a lighter version, but the chowder will be less rich and creamy.

Can I prepare this chowder in advance?

Absolutely. The flavors develop even more after a few hours or overnight in the fridge. Just reheat gently before serving.

Turkey Chowder Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

This hearty Turkey Chowder is a comforting and flavorful soup that combines tender shredded turkey with creamy potatoes, sweet corn, and a touch of smoky spice. Perfect for using up leftover turkey, it features a rich base made with butter, flour, and chicken stock, thickened to creamy perfection with heavy cream and enhanced with mild chili peppers and smoked paprika for a subtle kick.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 4 Tablespoons butter
• 1 large onion, diced
• 3 large cloves garlic, minced
• 6 Tablespoons all-purpose flour
• 4 cups chicken stock

Vegetables

• 3 cups white potatoes, diced smaller than ½ inch
• 1 cup sliced carrots (about 1 large carrot)
• 2 ½ cups frozen sweet corn

Protein & Dairy

• 3 cups cooked, shredded turkey
• 1 ½ cups heavy cream

Seasoning

• 4 oz canned mild or medium chili peppers
• 1 teaspoon smoked paprika
• ½ teaspoon poultry seasoning

Instructions

1. Prepare the Base: In a large, heavy-bottomed pot or cast iron dutch oven, melt 4 tablespoons of butter over medium-high heat until fully melted and beginning to bubble.
2. Sauté Onion: Add the diced onion to the melted butter and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Add Garlic: Stir in the minced garlic and cook while stirring frequently for about 30 seconds, until fragrant but not browned.
4. Create Roux: Sprinkle the 6 tablespoons of all-purpose flour evenly over the onion and garlic mixture, stirring continuously to form a smooth paste (roux). Cook for about 1 minute to remove the raw flour taste.
5. Add Broth and Vegetables: Slowly pour in 4 cups of chicken stock while stirring to avoid lumps. Add the diced potatoes and sliced carrots. Increase heat and bring to a boil, scraping the bottom of the pot to loosen any browned bits.
6. Incorporate Remaining Ingredients: Add the shredded turkey, frozen sweet corn, canned chili peppers, smoked paprika, and poultry seasoning. Stir well, then bring the mixture back to a boil.
7. Simmer: Reduce the heat to low, cover partially, and simmer the chowder gently for 30 minutes to allow flavors to meld and the potatoes to cook through.
8. Finish and Serve: Stir in the heavy cream and cook for an additional 5 minutes, stirring occasionally until the chowder is heated through and creamy. Adjust seasoning if needed and serve hot.

Notes

• Using cooked, shredded turkey (such as leftovers) saves cooking time and adds great flavor.
• The potatoes should be diced small to ensure they cook fully and blend well in the chowder.
• Adjust the amount of chili peppers depending on your preferred spice level.
• For a thicker chowder, you can mash some of the potatoes during simmering.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• Use low-sodium chicken stock to reduce salt content if desired.

Keywords: turkey chowder, turkey soup, creamy chowder, leftover turkey recipe, comforting soup, easy winter soup, chicken stock soup